Pizza is often cited as the most difficult food to give up when adopting a low-carb lifestyle. The challenge, of course, isn't the toppings - cheese, meats, and vegetables are generally compliant. The issue is the crust, which is typically a source of refined starch and inflammation. However, you don't need to remove pizza from your diet entirely; you simply need to change the base. For this #FoodieFriday , I want to compare two popular low-carb pizza crust options: Fathead Dough and the Chicken Crust (often called "Meatza") . Both have distinct advantages depending on your nutritional goals. Option 1: Fathead Dough This is likely the most well-known keto dough recipe. By combining melted mozzarella with almond flour, you create a dough that mimics the elasticity and "chew" of traditional wheat bread. The Pros: Texture: It offers a genuine bread-like consistency. Structure: It holds up well and can be eaten by hand. Versatility: The dough can also be use...
Nearly twenty years ago, I started a blog called The Path is Too Deep, a geeky reference to a rare computer error message. A great deal of life has happened since then, a life I would like to share. So, here again, are some random bits of unfiltered Chris.